To make the cheese cornbread, preheat oven to 190°C. Brush the base and sides of an 11 x 21cm (base measurement) loaf pan with melted butter to grease.

Step 2

Combine the flour and salt in a large bowl. Stir in the polenta, milk, melted butter and egg, and stir until well combined. Stir in the cheddar. Spoon mixture into prepared pan and bake for 40 minutes or until a skewer inserted into the centre of the bread comes out clean. Remove from oven and stand for 5 minutes before turning out onto a wire rack to cool.

Step 3

Meanwhile, heat the oil in a 1.5L (6-cup) capacity ovenproof dish over medium-high heat. Add the bacon and onion and cook, stirring, for 3 minutes or until onion softens. Stir in the mustard powder and cook, stirring, for 30 seconds or until fragrant.

Step 4

Add the borlotti and cannellini beans, tomatoes, stock, tomato paste, treacle and bay leaves, and stir with a wooden spoon to combine and crush the tomatoes. Bring to the boil. Cover with a tight-fitting lid and bake in preheated oven for 30 minutes. Uncover and cook, stirring occasionally, for a further 15 minutes or until sauce thickens slightly. Taste and season with salt and pepper.

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